A lipase based approach for studying the role of wheat lipids in bread making
A lipase based approach for studying the role of wheat lipids in bread making
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DOI：
10.1016/j.foodchem.2014.01.107
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发表时间：
2014-08-01
期刊：
影响因子：
8.8
通讯作者：
Delcour, Jan A.
中科院分区：
文献类型：
--
作者：
Gerits, Lien R.;Pareyt, Bram;Delcour, Jan A.
虽然内源性小麦脂质对面包品质产生重大影响，但对它们影响面包体积（LV）的方式知之甚少。在这里，我们改变了小麦面粉的脂质成分在面包制作过程中使用脂肪酶在原位。Lipopan F、Lecitase Ultra和表面活性剂增加LV的程度相似。由于这些酶的面包LV的增加与半乳糖脂和磷脂的水平降低以及伴随的“溶血”脂质和游离脂肪酸（FFA）水平增加有关。形成的FFA被转移到游离脂质部分，而“溶血”-脂质仍然在结合的脂质部分。对于最佳的气室稳定化，存在的脂质类之间的平衡以及因此形成的中间相的类型是必不可少的。需要足够水平的形成层状中间相的脂质和形成六边形I中间相的脂质，其分别在面团液体中形成凝聚的单层或非极性（有害的）非极性脂质。(C)2014爱思唯尔有限公司版权所有。
While endogenous wheat lipids exert a major effect on bread quality, little is known on the way they impact on bread loaf volume (LV). Here we altered wheat flour lipid composition during bread making using lipases in situ. Lipopan F, Lecitase Ultra, and surfactants increased LV to similar extents. The increases in bread LV as a result of these enzymes were related to decreased levels of galactolipids and phospholipids and concomitant increased 'lyso'-lipid as well as free fatty acid (FFA) levels. The FFA formed were transferred to the free lipid fraction, while the 'lyso'-lipids remained in the bound lipid fraction. For optimal gas cell stabilisation, an equilibrium between the lipid classes present and hence, the type of mesophase formed, is essential. Sufficient levels of lipids forming lamellar mesophases and lipids forming hexagonal I mesophases, which respectively form condensed monolayers or emulsify (deleterious) non-polar lipids in dough liquor, are needed. (C) 2014 Elsevier Ltd. All rights reserved.